MEXICAN STYLE PEPPER STEAK

By BobD

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, halved and sliced
• 2 medium Roma tomatoes, coarsely chopped
• 1 medium red bell pepper, cut into julienne strips
• 4 jalapeño or habañero chilies, sliced crosswise with seeds
• Kosher salt and black pepper
• 1 cup unsalted chicken broth
• 8 fresh bay leaves
• 1 pound shaved beefsteak
• 2 tablespoons chopped cilantro.

Details

Servings 4
Adapted from nytimes.com

Preparation

Step 1

In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.

Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates.

Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.